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KMID : 1011620100260060753
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.753 ~ p.760
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Development of Value-Added Seasoning Products with Korean Chile Peppers (Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation
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유경미:Yoo Kyoung-Mi
이슬:Lee Seul/김민경:Kim Min-Kyoung/박재복:Park Jae-Bok/황인경:Hwang In-Kyeong
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Abstract
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The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang"s chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).
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KEYWORD
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Korean chili pepper, mixed, seasoning, sensory evaluation
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